1 lb fresh asparagus
1 C water
2 egg yolks
1 C water
2 T cornstarch
1/2 t salt
2 T lemon juice
1 T margarine

1. Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Place asparagus and water in a large skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes or until tender. Drain and set aside.
2. Place egg yolks in a small bowl; stir well with a wire whisk, and set aside.
3. Combine water, cornstarch, and salt in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring constantly, until thickened. Add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; bring water to a boil, and cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat, and stir in lemon juice and margarine. To serve, spoon sauce over asparagus.

Yield: 8 servings
Each serving provides: calories: 71, protein: 1 g, carbohydrate: 15 g, fiber: 1 g, fat: 1 g, sodium: 22 mg

Recipe from EatRight Lose Weight: 7 Simple Steps